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Easy Sheet Pan Protein Pancakes (with Greek yogurt)

These easy sheet pan pancakes are made with pancake mix, eggs, and Greek yogurt for a soft, fluffy breakfast that bakes all at once. No flipping required! Perfect for busy mornings, meal prep, and toddler-friendly pancake sticks.

Recipe by Toddler Dietitian Tiff

Easy Sheet Pan Protein Pancakes (with Greek yogurt)

Recipe Tags

BreakfastProtein PancakesSheet Pan PancakesToddler-Friendly
Prep: 5 min
·
Cook: 25 min
·
Serves: 8

Ingredients

  • 2 cup pancake mix
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1/2 cup milk
  • 2 tbsp butter or oil
  • 1 tsp vanilla extract
  • 1/2 cup blueberries

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C) and line a 9x13 baking pan with parchment paper.
  2. In a large bowl, whisk together eggs, Greek yogurt, milk, melted butter, and vanilla extract until well combined.
  3. Add the pancake mix and stir until just combined. The batter should be thick like muffin batter but spreadable.
  4. If the batter is too thick, add 1-3 tablespoons of milk until it reaches the desired consistency.
  5. Spread the batter evenly into the prepared baking pan.
  6. If desired, add optional toppings like blueberries or chocolate chips. To prevent sinking, toss the toppings in a small amount of flour before adding them to the batter.
  7. Bake for 18-22 minutes, or until the center is set and lightly golden.
  8. Remove the pancakes from the oven and let them cool slightly.
  9. Slice the pancakes into squares or strips for easy serving.
  10. Serve warm and enjoy!

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